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Chickpea, Artichoke and Celery Salad

Serving Size : 8
Preparation Time : N.A
Categories: Salad veg


12 ounce Artichokes -- (340 mL) drained and quartered 2 jars marinated
1/3 cup Sun-dried Tomatoes -- drained oil-packed finely chopped
19 ounce chickpeas -- (540 mL) drained and rinsed 1 can
2 cups Celery -- thinly sliced
1 sweet yellow pepper -- or green pepper, chopped
1 sweet red pepper -- chopped

1/3 cup extra-virgin olive oil
2 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried Italian herb seasoning

How To Cook:

In large bowl, whisk together oil, lemon juice, mustard, salt, pepper and Italian seasoning. Add artichokes, tomatoes, chickpeas, celery and yellow and red peppers; toss to coat. (Make-ahead: Cover and refrigerate for up To 2 days.)
Makes 6 to 8 servings

Description: "Toss this crunchy salad together to take along a ready-made dish. For a heartier salad, add 2 cans (each 6 1/2 ounce/184 g) drained chunk tuna."

Per Serving (excluding unknown items): 354 Calories; 13g Fat (32.7% calories from fat); 14g Protein; 47g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 259mg Sodium. Exchanges: 3 Grain(Starch) ; 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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